Hi Bold Bakers! WHY YOU’LL LOVE THIS RECIPE: This delightful Blackberry Pie recipe combines a pre-baked crust with a simple, flavorful filling. It’s perfect for showcasing fresh summer berries and requires minimal effort to make, even easier than plucking the berries off the vine! Already have an account?
Quick and easy preparation: Spend just minutes prepping the filling for a delicious homemade pie. Versatile crust options: Use my homemade pie crustrecipe or save time with a store-bought version. Perfectly balanced flavor: The sweet and tangy blackberry filling is enhanced with a touch of lemon juice for an irresistibly refreshing taste.
Growing up, we used to find blackberries growing wild by the side of the road. Because of that easy access, I never thought much about them until I was older. Now, I can’t get enough of them, especially when they’re turned into a blackberry pie with just minutes of work! IMPORTANT NOTE: This recipe was improved and updated on 7/2/2024, to include NEW STEP-BY-STEP photography, explanations of key ingredients, answers to the most frequently asked questions, and more Pro Chef Tips.
Table of contents
What is a Blackberry Pie?
Blackberry Pie is a delightful dessert featuring a pastry crust and a sweet-tangy blackberry filling, perfect for showcasing fresh summer berries.
Crust options: Can be made with homemade or store-bought pastry. Filling ingredients: Fresh blackberries, sugar, cornstarch or flour, and lemon juice. Preparation: Quick and easy with minimal prep time. Serving suggestions: Often enjoyed with whipped cream or a scoop of vanilla ice cream. Seasonal appeal: Especially popular in the summer when blackberries are at their peak ripeness.
Tools You Need
Measuring cups and measuring spoons Measuring jugs Mixing bowls Rolling pin Saucepan Fork Knife 9-inch pie dish Wire rack
Key Ingredients
1 x recipe pie crust The pie crust provides a buttery, flaky base, adding texture and flavor. It also encases the filling, helping to hold the pie together. Alternatively, you can use Sour Cream Pie Crust, Buttermilk pie Crust, or Flaky Gluten-Free Pie Crust. Granulated sugar Sugar sweetens the blackberry filling and balances the tartness of the berries. Cornstarch Cornstarch acts as a thickener for the filling, ensuring it sets properly and isn’t too runny. Alternatively, you can substitute an equal amount of tapioca starch or arrowroot powder for conrstarch. They are good gluten-free substitutes for cornstarch in terms of thickening power and texture. Salt Salt enhances the overall flavor and balances the sweetness. Water Water helps dissolve the sugar and cornstarch, contributing to the consistency of the filling. Fresh blackberries, divided One portion are simmered until they release their juices and thicken to form the main body of the filling, the rest are added later, after cooking the initial mixture. This division ensures that the pie has a balanced texture with a combination of cooked and fresh blackberries, offering both a thickened, jam-like consistency and bursts of whole fruit throughout. It also preserves the visual appeal of the pie with intact blackberries visible in the filling. Butter Butter adds richness and a smooth texture to the filling when melted into the cooked blackberry mixture. Lemon juice Lemon juice enhances the flavor of the blackberries, providing a bright, tangy contrast to the sweetness. Whipped cream Optional topping that adds a creamy texture and complements the flavors of the pie filling.
How To Make Homemade Blackberry Pie
Prep
Blind bake the pie crust:
Make the filling:
Assemble the pie:
Gemma’s Pro Chef Tips
This homemade Blackberry Pie Recipe also works great if you substitute blueberries in for blackberries! Don’t use raspberries – they will be too delicate. The lemon juice really brings out the sweet flavor of the blackberries, so don’t skip it! For the cooked blackberries, choose the softest, ripest ones (and save the firmer ones for stirring in later). For a crisper pie crust, brush the bottom crust with some egg white just after blind baking while its still warm. You can also brush a thin layer of melted white chocolate on the crust once its cool. Let it completely harden before filling. This is delicious with a dollop of subtly tangy Crème Fraiche Whipped Cream! Sprinkle lemon zest for extra refreshment. Make a Lemon Blackberry Pie by spreading a layer of either traditional Lemon Curd or Whole Lemon Curd in the pie shell before topping with the blackberry filling. If you want to add a lattice top, make a second disk of dough and roll it out, use a sharp knife to cut the top crust into strips. Assemble and bake following instructions in Fresh Strawberry Pie recipe.
Make Ahead and Storage Instructions
You can bake the blackberry pie and store it loosely covered, in the refrigerator for up to 2 days. Or prepare the crust and the blackberry pie filling separately.
For the pie dough: The pie crust can stay in the fridge for up to 2 days or in the freeze for up to 8 weeks. Defrost the frozen crust in the fridge overnight before using. For the pie filling: The blackberry and sugar mixture can be made 2 days in advance and stored in the fridge. On the serving day, continue to bake per this recipe and let set at room temperature for 3 hours.
How do you keep the blackberry pie from being too runny?
To prevent your Blackberry Pie from becoming too runny:
Use cornstarch or tapioca starch as a thickening agent in the filling. Cook the filling until it simmers and thickens, stirring constantly. Add lemon juice to activate the thickening agent and enhance flavor. Measure liquids carefully to avoid adding too much. Let the pie cool completely after baking to allow the filling to set properly.
How do you know when the pie is done?
To determine when the Blackberry Pie is done, follow these indicators:
Crust Color: The crust should be uniformly golden brown. Check the edges and the top of the pie for this coloration. Filling Bubbling: The filling should be visibly bubbling in the center of the pie. This indicates that the juices have thickened and the pie is thoroughly heated. Internal Temperature: Optionally, you can use an instant-read thermometer to check the internal temperature of the pie. It should register around 195-200°F (90-93°C) when fully baked. Visual and Texture Check: The crust should look firm and dry to the touch, indicating it has baked properly.
Can you use frozen blackberries?
Use fresh berries for this recipe. Frozen berries will release too much liquid and make for a soggy pie.
Make More Pie!
The Only Blueberry Pie Recipe You Need Classic Cherry Pie The Perfect Peach Pie How to Make Perfect Pie Crust Gluten-Free Pie Crust
And don’t forget to buy my Bigger Bolder Baking Cookbook! Full (and printable) recipe below! IMPORTANT NOTE: This recipe was improved and updated on 7/2/2024, to include NEW STEP-BY-STEP photography, explanations of key ingredients, answers to the most frequently asked questions, and more Pro Chef Tips.
